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Deluxe Orange-Carrot Cake
Deluxe Orange-Carrot Cake

Deluxe Orange-Carrot Cake

2 Hr(s) 40 Min(s)
30 Min(s) Prep
2 Hr(s) 10 Min(s) Cook
To be honest, we'll take any carrot cake—deluxe or not! But this one is topped with cream cheese frosting that's made with orange peel, pecans and coconut!
What You Need
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32 servings
Original recipe yields 32 servings
1 navel orange
2 cups flour
1-1/2 cups granulated sugar
2-1/2 tsp. baking soda
1 tsp. CALUMET Baking Powder
2 tsp. ground cinnamon
1/4 tsp. salt
4 egg s
1 cup oil
2 cups shredded carrot s
1 cup chopped PLANTERS Pecans, toasted, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3-1/2 cups plus 6 Tbsp. powdered sugar, divided
1/3 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 350°F.
2
Line two 15x10x1-inch baking pans with foil; spray with cooking spray. Grate the peel from the orange. Remove the membrane from the orange; discard. Chop orange sections. Sprinkle 2 clean towels with 3 Tbsp. powdered sugar each.
3
Combine flour, granulated sugar, baking soda, baking powder, cinnamon and salt in bowl. Beat eggs and oil in large bowl with mixer until blended. Gradually beat in flour mixture until blended. Stir in carrots, chopped oranges and 1/2 cup nuts. Pour half the batter (about 2 cups) into each prepared pan.
4
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off foil. Starting at one short side, roll up cake and towel together. Repeat with remaining pan. Cool completely on wire rack.
5
Meanwhile, beat cream cheese and remaining powdered sugar in large bowl with mixer until blended. Stir in remaining nuts, orange peel and coconut. Stir in COOL WHIP. Refrigerate 15 min.
6
Carefully unroll cake; remove towel. Spread half the cream cheese mixture onto each cake. Reroll cakes; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.
Kitchen Tips
Tip 1
Substitute
Prepare using chopped PLANTERS Walnuts.
Tip 2
Garnish with Flowers
Add an extra-special touch to desserts by sprinkling a few blossoms or petals of edible flowers around the edges of dessert plates. Purchase pesticide-free edible pansies, roses, violets and/or nasturtiums from specialty produce markets.
Tip 3
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 180mg
8%
Total Carbohydrates 33g
12%
Dietary Fibers 1g
4%
Sugars 25g
50%
Protein 3g
6%
Vitamin A
25%
Vitamin C
2%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
32 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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